Salvadoran Coleslaw Recipes

CURTIDO (SALVADORAN PICKLED SLAW)

Steps:

• Mix cabbage, onion, carrot, and chile peppers together in a large bowl. Sprinkle salt evenly on top. Cover with boiling water. Cool to room temperature, about 1 hour.
• Pour vinegar over cabbage mixture; add oregano. Mix together carefully.
• Cover and refrigerate until flavors combine, 8 hours to overnight.

CURTIDO (EL SALVADORAN CABBAGE SALAD)

Steps:

• Combine the cabbage and carrot in a large bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrots to the bowl. Mix in the green onion, vinegar, 1/2 cup of water, and oregano. Toss until all ingredients are combined. Chill for 20 minutes before serving.

CURTIDO (SALVADOREAN PICKLED COLESLAW)

Steps:

• Mix cabbage, carrots and chiles in a large bowl.
• Pour salt evenly over the mixture.
• Gently pour boiling water over mixture and allow to cool to room temperature, about 1 hour.
• Pour vinager over mixture and add oregano. Carefully mix every thing together and add more salt if neccessary.
• Note: I always allow the completed curtido to sit overnight before serving.

SALVADORAN COLESLAW

Steps:

• Blanch cabbage in a large pot of boiling water 1 minute, then drain and transfer to a large bowl of ice water to stop cooking. Drain well.
• Stir together cabbage, carrot, onion, vinegar, and 2 teaspoons salt in a large bowl and chill, covered, at least 2 hours.